Blackberry nectarine galette

A very quick pudding to use some of the deliciously juicy, plump blackberries from our garden, this uses ready-made puff pastry so is ridiculously quick to assemble after a long day at work.

Ingredients

1 pack ready-made puff pastry

6 nectarines, pitted and sliced

6 oz blackberries

3 tbsp soft brown sugar

½ tsp vanilla extract

1 tsp cinnamon

3 tbsp ground almonds

1 egg beaten with 1 tsp milk, for egg wash

2 tbsp granulated sugar

Method

1. Preheat the oven to 180°C.
2. In a large mixing bowl, combine the nectarines, blackberries, brown sugar, vanilla and half a teaspoon of the cinnamon.
3. Roll out the pastry and place on a lined baking tray.
4. Sprinkle the pastry with ground almonds, leaving a three inch border all the way around, and place the fruit on top.
5. Fold the edges of the dough in over the fruit, pleating the edges as you work your way around the fruit to form a free-form tart that is roughly 9 inches in diameter.
6. Brush the exposed edge of the pastry with the egg wash.
7. Combine the remaining half a teaspoon of cinnamon with granulated sugar and sprinkle over the fruit and the pastry edge.
8. Bake for 40 minutes or until the fruit is bubbly and the juice is running out and caramelizing on the parchment. Remove from the oven and allow to cool for at least 15 minutes before serving.